6-8 Flounder fillets
Crab Stuffing:
1/4 C butter
1/4 C chopped onion
7 1/2 oz can crab or 8 oz fresh crab
4 oz can mushrooms, save the liquid
2 Tbl snipped parsley
1/2 C course cracker crumbs

In a skillet, cook the onion until tender. Add mushrooms, crab, cracker crumbs, parsley and seasonings. Put stuffing on fillets and roll. Place seam side down in slightly greased 9×13 pan.

Sauce:
1/4 C butter
4 tsp minced onion
mushroom liquid
half and half
1/3 C wine
nutmeg
3 Tbl flour

In a saucepan, melt the butter with onion until tender. Add flour. Add enough half and half to mushroom liquid to make 1 1/2 Cups. Add wine. Cook until thick and bubbly. Add nutmeg. Pour over fillets.

Bake at 400 degrees in an oven until bubbly.